Westby cottage cheese.

/There can be none whiter.
//And creamier.

It's all gouda.

Tilamook sharp cheddar. And of course Vermont white cheddar.

Suck it, WI

Bet this made the California cows unhappy!

Smell our dairy air!

Cheetos for the win.

/cheesehead
//gouda nothin...

milk is white.
cheese is make from milk.
VT cheese is real cheese.

anniesmom

As I have said before... California cows may be happier, but they're not nearly as delicious.


/cheesehead expat
/how long until this turns into a Favre thread?

phlegmmo: It's all gouda.

Good to see your comedy isn't too bleu.

That's right biatches.

Where is Cheese Whiz on the list? Can't make a cheesesteak without Cheese Whiz.

damn straight.

i make mac and cheese that includes the winning cheese. it's an orgasm of delicious.

/cheezhead
//happy cows do not farking come from CA

Cheese from the northeast is a joke. Go ahead and celebrate your home grown stuff but the best of the best is wiseconsin.

California? They make milk, not cheese.

Venezuelan beaver cheese?

PainInTheASP: Westby cottage cheese.

/There can be none whiter.
//And creamier.

Is that Westby, Wisconsin?

/was born near there
//great-uncle owned a cheese factory not far from there many years ago
///mmmmmmmmm, Wisconsin cheese

No whey!

Jeff God of Biscuits: As I have said before... California cows may be happier, but they're not nearly as delicious.

Ahem:
Corn Fed Steer/Cow >> Wheat fed Steer/Cow

The milk is better
The cheese is better
the steak is better.

PachelbelsCannon: PainInTheASP: Westby cottage cheese.

/There can be none whiter.
//And creamier.

Is that Westby, Wisconsin?

/was born near there
//great-uncle owned a cheese factory not far from there many years ago
///mmmmmmmmm, Wisconsin cheese

Why, yes it is.

/Their fresh cheese curds are awesome too.

Alright! Rejoicing time! WOOooOOO!

Petey4335: Jeff God of Biscuits: As I have said before... California cows may be happier, but they're not nearly as delicious.

Ahem:
Corn Fed Steer/Cow >> Wheat fed Steer/Cow

The milk is better
The cheese is better
the steak is better.

Wrong. You fail bovine math.

They may have one the cheese trophy, but they are still a bunch of packers.

Obscure on Fark: Petey4335: Jeff God of Biscuits: As I have said before... California cows may be happier, but they're not nearly as delicious.

Ahem:
Corn Fed Steer/Cow >> Wheat fed Steer/Cow

The milk is better
The cheese is better
the steak is better.

Wrong. You fail bovine math.

As far as flavor goes, you are wrong:

"The higher omega-3 levels and other differences in fatty acid composition contributes to flavors and odors in grass-fed meat that most people find undesirable. Taste-panel participants have found the meat from grass-fed animals to be characterized by "off-flavors including ammonia, gamey, bitter, liverish, old, rotten and sour."

What About Grass-fed Beef? (new window)

However grass fed is nutritionally superior.

Me though, I eats my steaks for flavor.

I want to go to Florida !!

//we all need whine with our cheese
// and slashies

Petey4335: Jeff God of Biscuits: As I have said before... California cows may be happier, but they're not nearly as delicious.

Ahem:
Corn Fed Steer/Cow >> Wheat fed Steer/Cow

The milk is better
The cheese is better
the steak is better.

When it comes to plain ol' grocery store commodity cheese, I find the California stuff to be almost inedible. Artisanal cheeses are great, no matter where they're made -- California's Sonoma dry jack, Wisconsin's Pleasant Valley Reserve, all in the same league.

Vermont cheese can be nice, but I never understood the fetish about the lack of yellow coloring...

PainInTheASP: PachelbelsCannon: PainInTheASP: Westby cottage cheese.



/Their fresh cheese curds are awesome too.


Deep fried cheese curds are awesome, if you're feeling up for a bit of greasy deliciousness.

/state fair cheese curds are the best

I'm oka with this.

phaseolus: Petey4335: Jeff God of Biscuits: As I have said before... California cows may be happier, but they're not nearly as delicious.

Ahem:
Corn Fed Steer/Cow >> Wheat fed Steer/Cow

The milk is better
The cheese is better
the steak is better.

When it comes to plain ol' grocery store commodity cheese, I find the California stuff to be almost inedible. Artisanal cheeses are great, no matter where they're made -- California's Sonoma dry jack, Wisconsin's Pleasant Valley Reserve, all in the same league.

Vermont cheese can be nice, but I never understood the fetish about the lack of yellow coloring...

If you are in Northern Cal, and can find it try cheese from Spring Hill Farm. Their cheese curds are awesome.

Some of that, and a sweet sonoma white make a great summer night.

I have never sounded gayer in my life. NTTAWWT.

Wisconsin... knows how to party.
Wiiiiisconsin... knows how to party.

In the cittaaaay of Green Bay.
In the cittaaaay of Madison.
In the cittaaaay... citay of Milwaukee.

They keep it rockin. They keep it rockin.

Seacop: Obscure on Fark: Petey4335: Jeff God of Biscuits: As I have said before... California cows may be happier, but they're not nearly as delicious.

Ahem:
Corn Fed Steer/Cow >> Wheat fed Steer/Cow

The milk is better
The cheese is better
the steak is better.

Wrong. You fail bovine math.

As far as flavor goes, you are wrong:

"The higher omega-3 levels and other differences in fatty acid composition contributes to flavors and odors in grass-fed meat that most people find undesirable. Taste-panel participants have found the meat from grass-fed animals to be characterized by "off-flavors including ammonia, gamey, bitter, liverish, old, rotten and sour."

What About Grass-fed Beef? (new window)

However grass fed is nutritionally superior.

Me though, I eats my steaks for flavor.

I brought my own tasting panel and it disagrees. The flavor is fuller and more complex, but if you're tasting ammonia you need to find a better butcher with better sourcing. But even if it were inferior, I'd still eat it rather than support CAFO producers. Speaking of bad agricultural practices, can someone please put the fat back into my pork? Thanks in advance.

gwendolyyyn

Deep fried cheese curds are awesome, if you're feeling up for a bit of greasy deliciousness.

Disclaimer, do not eat after an 18 hour bender. Side effects may include face in toilet disorder.

Crushinator: Wisconsin... knows how to party.
Wiiiiisconsin... knows how to party.

In the cittaaaay of Green Bay.
In the cittaaaay of Madison.
In the cittaaaay... citay of Milwaukee.

They keep it rockin. They keep it rockin.

I just got back from a 4 day bender with my buddy in Cudahy. We got chased by the cops and shot at.

Obscure on Fark: Seacop: Obscure on Fark: Petey4335: Jeff God of Biscuits: As I have said before... California cows may be happier, but they're not nearly as delicious.

Ahem:
Corn Fed Steer/Cow >> Wheat fed Steer/Cow

The milk is better
The cheese is better
the steak is better.

Wrong. You fail bovine math.

As far as flavor goes, you are wrong:

"The higher omega-3 levels and other differences in fatty acid composition contributes to flavors and odors in grass-fed meat that most people find undesirable. Taste-panel participants have found the meat from grass-fed animals to be characterized by "off-flavors including ammonia, gamey, bitter, liverish, old, rotten and sour."

What About Grass-fed Beef? (new window)

However grass fed is nutritionally superior.

Me though, I eats my steaks for flavor.

I brought my own tasting panel and it disagrees. The flavor is fuller and more complex, but if you're tasting ammonia you need to find a better butcher with better sourcing. But even if it were inferior, I'd still eat it rather than support CAFO producers. Speaking of bad agricultural practices, can someone please put the fat back into my pork? Thanks in advance.

My response was in quotations, meaning it came from linked article.

I don't taste ammonia, a pro panel did. I just don't taste the full flavor that the corn fed has

differeing opinions, that's all.

gwendolyyyn: PainInTheASP: PachelbelsCannon: PainInTheASP: Westby cottage cheese.



/Their fresh cheese curds are awesome too.


Deep fried cheese curds are awesome, if you're feeling up for a bit of greasy deliciousness.

/state fair cheese curds are the best

I love deep fried cheese curds, but there's nothing better than warm, fresh, squeaky cheese curds directly from the vat.

Who shall be deemed the LORD OF ALL CHEESE?
/feel free to bow down before him

So I go to Chicago for a few days and wind up at an all-too-swanky and a wee bit pretentious wine & cheese bar, but hey, I wasn't choosing the place or paying. Anyway, with my $13 plate of bleu cheeses, what do I get but a local WI cheese that I could have walked down the block home in Madison and picked up. On Wisconsin!

Roquefort: Who shall be deemed the LORD OF ALL CHEESE?

Answer:

East Coast cheese? Funny i thought the only cheese you eat is when you say wiz it at the local steak shop. VT and their maple syrup collecting tree hugging losers. We ARE the dairy state!

/only thing to be proud of.
//besides home of dahmer.

I think it's this guy

/hot like lounge lizettes

Seacop: If you are in Northern Cal, and can find it try cheese from Spring Hill Farm. Their cheese curds are awesome.

Some of that, and a sweet sonoma white make a great summer night.

I have never sounded gayer in my life. NTTAWWT.

Having grown up just a few miles away from Sonoma, I know how good some of the artisanal cheeses can be. I moved to Silicon Valley about a year ago and have since been experimenting with a lot more Indian food (since there's so much of it around here), and one of my favorite things to make at home now is a hot and spicy chana masala, topped with some high-quality grated jack cheese (Sonoma Jack, Spring Hill, and Jersey Farms are excellent, Kraft is not allowed).

I just wish I could find a locally-made cheddar that has the intensity of the stuff that's imported from Ireland, or even Canada.

With my Mother being from Wis. and lots of friends/relatives there, I'm not unhappy with this at all, in fact, I know a guy from Antigo and he's probably over the moon about this.

And since I live in CA, I'm pleased to point out that in Paris just over a year ago, our local Rouge et Noir cheese factory here in West Marin, won for best pasturized milk cheese for their [drum roll please]...BRIE.

WIS and CA both make good cheese - and yea, I love Tillamook and VT cheddar too - ah, the good old USA.

/And yea, I've had Nepali Yak Cheese
//it's a lot like Parmsean in fact, not quite as dry
///and tangy but quite good.
////Just don't ask me to milk the yaks

Begun, the cheese wars have.

bmwericus: And since I live in CA, I'm pleased to point out that in Paris just over a year ago, our local Rouge et Noir cheese factory here in West Marin, won for best pasturized milk cheese for their [drum roll please]...BRIE.

WIS and CA both make good cheese - and yea, I love Tillamook and VT cheddar too - ah, the good old USA.

Not to mention that time when a wine from Napa first beat the legendary French wines in a blind taste-test many years ago (can't remember when; it was before my time). And I've heard that an olive oil from DaVero in Healdsburg, CA won a blind taste-test in a worldwide contest in 2003.

Now, if we could just get more Americans to appreciate the great food that's available in their own back yard, and stop eating so much crap...

Wherever the cheese is made for cheap pizzas and stuff in Central Texas is just disgusting. I get sick on it everytime.

\\Cheese curds are my favorite!

PainInTheASP: Westby cottage cheese.

/There can be none whiter.
//And creamier.

Westby Cheese anything! That was my first thought coming into the thread, good to see they're repped.

Yay Wisconsin!

I love cheese!

/Cheesehead now living down south

Had some of those last night, in fact.

Who remembers the old cheese commercials to the tune of 'On Wisconsin'?

On Wisconsin, on your tacos, on your pizza too...
oooh Wisconsin, ahh Wisconsin the taste more people choose...

/Milwaukee native, stuck in TX, returning home soon.
//Go Pack. Favre sucks.
///slashies for the bubbler

Flying Lasagna Monster: Had some of those last night, in fact.

are those...what is that delicious looking dark browning...bacon cheese curds?...if not, I will have to concoct some bacon cheese curds soon...

/also, just picked up some double smoked bacon from the downtown New Glarus, WI butcher...if you live within 20 (maybe 50) miles it is absolutely worth the drive.

Vermont Cheddar: Mixing the flavor of cheese and lawn clippings so you don't have to!

anfrind: bmwericus: And since I live in CA, I'm pleased to point out that in Paris just over a year ago, our local Rouge et Noir cheese factory here in West Marin, won for best pasturized milk cheese for their [drum roll please]...BRIE.

WIS and CA both make good cheese - and yea, I love Tillamook and VT cheddar too - ah, the good old USA.

Not to mention that time when a wine from Napa first beat the legendary French wines in a blind taste-test many years ago (can't remember when; it was before my time). And I've heard that an olive oil from DaVero in Healdsburg, CA won a blind taste-test in a worldwide contest in 2003.

Now, if we could just get more Americans to appreciate the great food that's available in their own back yard, and stop eating so much crap...

There is a GREAT movie out on that famous blind tasting, it's called "Bottle Shock" and you can get it on DVD, it's funnier than heck, Alan Rickman [AKA "Professor Snape"] is one of the stars. I watched it with my wine-loving parents and we just howled, having spent a fair bit of time in the Napa Valley.

/not kidding about the Yak Cheese though
//Hmmm, Cheese